The answer would be salt hydrolysis.
Salt that was made from the combination of weak and strong acid/base could be hydrolyzed and forming another substance. The hydrolysis process will separate the H2O into H+ and OH- and the weak part of the salt will take one of the ions(weak base will take OH-, weak acid will take H+). The result would be increased H+( or OH- ion, leading to change in pH of the solution.
No question, but team x has 200 more newtons than team y and therefore will win.
I think I’ll go with C. long dry cold winters
<span>It is possible with weight loss and exercise to discontinue the use of antidiabetic medication.</span>
To answer this question, let us first mention what is food danger zone. Well, this refers to the temperature range in which bacteria grows faster in the food. The range is defined as 30 to 140 degree Fahrenheit or can be converted into 4 to 60 degree Celsius. Going back to the question, the maximum number of hours that a food can be held in the food danger zone is only 2 hours. Beyond this 2 hours, the food is not safe to be eaten and the person who dares to eat this food might get some illness and worst might experienced food poisoning.
